The aim of this course is to provide students with fundamental theoretical knowledge of the classification, cultivation principles, and production techniques of field crops, while enabling them to gain practical experience throughout the production process from seed to harvest. The course is designed to develop students' abilities to identify field crops, select appropriate cultivation practices, apply sustainable production principles, analyze and solve basic production problems, and plan and implement a small-scale field crop production project through teamwork.

The course covers the importance of field crops in agriculture, their classification and botanical characteristics, seed quality, soil preparation, sowing techniques, plant nutrition and fertilization, irrigation, weed, disease and pest management, cultivation principles of cereals, forage crops, industrial and oilseed crops, harvesting, storage and product quality, sustainable agricultural production approaches, and digital agriculture technologies. Practical sessions include plant and seed identification, germination tests, sowing applications, fertilizer and irrigation calculations, product quality assessment, and the implementation of a small-scale field crop production project, enabling students to transform theoretical knowledge into practical skills.